Wednesday, April 24, 2013

Quinoa With Pomegranate, Feta, Grapefruit And Mint

quinoa with pomegranate, feta, grapefruit and mint recipe

Normally I think many of us consider vegetarian salads for lunch, but I was able to sneak this to my table last night for dinner. It provides a variety of flavors and textures and a little bulk to create a completely satisfying meal. Quinoa provides one of the healthiest doses of whole grains; crunchy marcona almonds and creamy feta give a shot of salt and protein; grapefruit and pomegranate lend a hint of tart-sweetness. And then there is refreshing mint - always the icing on the cake.

Mr SSS said: this is way better than anything we could find in a restaurant.  Then I reminded him that we came across a similar salad during our recent 4 day LA culinary tour. But, hey...if you don't live near Manhattan Beach or if you are like us and rarely venture to the South Bay, you can enjoy a {similar} sampling of its best local restaurant in this recipe. {My recipe serves 2 but you can double or triple the recipe}.  

Quinoa With Pomegranate, Feta, Grapefruit And Mint

1 c + 1/8 c quinoa
2 T olive oil
2 T lemon juice
1 t Dijon mustard
pinch of  kosher salt and freshly ground pepper
.18 oz feta cheese in brine, drained and cut into chunks
1/2 ruby red grapefruit, peeled, pulp removed and cut into chunks
1/4 c pomegranate arils
1/4 c marcona almonds
2 T fresh mint leaves.

Rinse the quinoa in a fine mesh strainer. Bring 1 c + 1/8 c water to a boil in a saucepan. Add the quinoa and bring back to a boil. Cover and simmer low until the water is absorbed, about 11 minutes. Uncover, fluff and let cool to room temperature.

While the quinoa is cooking, make the vinaigrette by whisking together in a bowl the olive oil, lemon juice, Dijon and a pinch of salt and pepper.  Set aside.

Add half the vinaigrette to the quinoa and mix well.

To prepare the salads, divide the quinoa among two plates. Arrange grapefruit on top, followed by the feta. Top with pomegranate and almonds.  Place the mint leaves in the center.  Drizzle each salad with remaining vinaigrette.

Serves 2.

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Source: Jill Crusenberry, inspired by MB Post

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